This isn’t your usual chili…it had butternut squash! Chili is delicious in it’s traditional state but we promise you’ll welcome the uniqueness of the added butternut squash.

6 servings


  • 3 tbsp. Olive Oil (omit if using ground beef)

  • 1 lb. Ground Turkey, Beef, or Bison (Available locally from Tierra Verde Farms, Red Run Bison Farm, Curly Tail Organic Farm, and Rose Ridge Farm)

  • 1 medium Onion, diced

  • 3 Garlic Cloves, minced

  • 1/4 cup Chili Powder

  • 1 tbsp. Cumin

  • 2 tsp. Coriander

  • 3 tbsp. Tomato Paste

  • Salt to taste

  • 1 small Butternut Squash, peeled and diced

  • 1 – 14.5 oz. can Fire-roasted Crushed Tomatoes

  • 2 – 14 oz. cans Black Beans, rinsed and drained

  • 1/4 cup Chia Seeds (optional)

  • Ground Black Pepper to taste

  • 1/4 cup Fresh Cilantro, chopped


  1. Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey or beef and cook, breaking up chunks, until browned, about 5 minutes.
  2. Reduce heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes.
  3. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and salt, stir until the paste begins to darken in color, about 30 seconds.
  4. Add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
  5. Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper. Top with cilantro and ENJOY!

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